"The master of frittatas who taught me everything I know, my Grandma Stella would make a simple version of one every few days," says Stacy Adimando of this dish. "She'd let the vegetables roll down from her fingers into a little pool of olive oil in the pan, cook them until tender, then add eggs and sometimes a sprinkling of grated Pecorino Romano. Unlike the American brunch versions of frittata, which are stacked high like deep-dish pies, Grandma's were thin, rarely using more than a handful of eggs and relying on flipping the frittata in the pan rather than roasting or broiling it.
"In this variation, which you can finish in the oven for ease, I add a touch of thinly sliced garlic and black pepper for a little more depth. When it's done and cooled slightly, I sometimes drape the top with torn, oil-packed anchovies. It's meant to be a delicate dish, barely thicker than the broccolini."